If you are on a gluten-free diet or if you simply want a vegan recipe with a few less carbs, this cauliflower couscous—which mimics the texture of couscous—is a brilliant idea. Goat cheese adds tang and creaminess, while fresh green beans simply taste like spring. Set aside leftovers before garnishing, and you’ll have dinner or the next day’s lunch as well.
Spring Cauliflower Couscous with Green Beans, Greens and Goat Cheese
If you are on a gluten-free diet or if you simply want a vegan recipe with a few less carbs, this cauliflower couscous—which mimics the texture of couscous— is a brilliant idea.
- 1 small cauliflower head
- 1 tsp coconut oil
- 1 garlic clove, minced
- 1/2 cup coconut milk
- 1 lime, juiced
- 1/2 tsp salt
- Freshly ground black pepper
- 1 cup green beans fresh and quickly steamed, or canned and drained
- 1 handful arugula
- To garnish: mixed seeds sesame, chia or pumpkin, goat cheese
Bring water to boil in a large saucepan
Remove the cauliflower leaves and stem, and cut in florets
Rinse, drain well and place in the food processor
Pulse to obtain kernels the size of couscous, then transfer into the saucepan and simmer for 5 min.
Remove cauliflower from water and drain well
Heat the coconut oil in a large skillet
Add the garlic clove and fry for 1 minute, then add the cauliflower couscous and toast for 5 min., tossing frequently
Add the coconut milk and lime juice, cook for 1 to 2 minutes and transfer mixture into a large bowl
Add in the green beans, season with salt and pepper, and toss to combine
Serve garnished with arugula, goat cheese and mixed seeds